Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added over 4 years ago

Unfortunately, I think tapioca flour is important here as it's more similar to corn starch in how it behaves than regular flour. It also has a flavor that edamame2003 probably was looking for...that being said, let's see if edamame2003 weighs in. Until then, here's an interesting bit I found on tapioca flour substitutes: http://www.buzzle.com/articles... . Do you have potato starch?

hi-i would substitute corn starch or rice flour. the flour is used to bind the ingredients together. I'm not sure how regular flour works, but if you have corn starch; it should do the trick. thanks for asking.